Eggplant Walnut Dip

INGREDIENTS

• 1 large eggplant

• 1 tablespoon olive oil

• ¼ cup tahini

• 2 cloves of garlic

• ¼ cup Mariani Walnuts

• ¼ teaspoon cumin

• Salt, to taste

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INSTRUCTIONS

1. Preheat the oven to 400 degrees.  Cut the eggplant lengthwise.  Brush the cut sides with olive oil and sprinkle on some salt.

2. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper and bake for 45 minutes.  Let cool for 5-10 minutes before proceeding to the next step.

3. Scoop out the insides of the eggplant and discard the skin.

4. Add the eggplant, tahini, garlic, walnuts, and cumin to a food processor and pulse until smooth.  Taste and add salt as needed.